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Chocolate Angel Cupcakes with Coconut Cream Frosting

 Chocolate Angel Cupcakes with Coconut Cream Frosting
Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! —MANDY RIVERS, LEXINGTON, SOUTH CAROLINA
24 ServingsPrep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 3/4 cup baking cocoa
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1 cup confectioners' sugar
  • 1/8 teaspoon coconut extract
  • 2-1/2 cups reduced-fat whipped topping
  • 3/4 cup flaked coconut, toasted

Directions

  • Prepare cake mix according to package directions for cupcakes,
  • adding cocoa when mixing.
  • Fill foil- or paper-lined muffin cups two-thirds full. Bake at
  • 375° for 11-15 minutes or until cake springs back when lightly
  • touched and cracks feel dry. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely.
  • For frosting, in a large bowl, combine the sour cream, confectioners'
  • sugar and extract until smooth. Fold in whipped topping. Frost
  • cupcakes. Sprinkle with coconut. Refrigerate leftovers.
  • Yield: 2 dozen.

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Chocolate Angel Cupcakes with Coconut Cream Frosting (continued)

Nutritional Facts: 1 cupcake equals 142 calories, 3 g fat (2 g saturated fat), 3 mg cholesterol, 154 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.